Skip to the content
Latest news
Exclusive: Andreas Bertram of ZDS set for welcome World Confectionery Conference return
Probat prepares for major interpack equipment presentations
Hames expands portfolio with giant chocolate buttons range
Plamil extends bespoke chocolate pouch offerings for customers
Cargill gains Edison Award for NextCoa confectionery ingredients
About
Contact
Media kit
Loading...
Menu
Magazine
About
Magazine
Editorial Board
Back issues
Upcoming issues
White papers
Product profiles
Close
News
News
Blogs
Videos
Commodity prices
Close
Features
Features
Confectioner’s Comment
Product profiles
Product roundups
Close
End product news
Media Kit
Media kit download
Close
Events
Events diary
World Confectionery Conference
Submit an event
Close
Subscribe
Magazine subscription
E-newsletter signup
Close
Conference
Directory
Directory
Submit a listing
Close
Menu
Magazine
About
Magazine
Editorial Board
Back issues
Upcoming issues
White papers
Product profiles
Close
News
News
Blogs
Videos
Commodity prices
Close
Features
Features
Confectioner’s Comment
Product profiles
Product roundups
Close
End product news
Media Kit
Media kit download
Close
Events
Events diary
World Confectionery Conference
Submit an event
Close
Subscribe
Magazine subscription
E-newsletter signup
Close
Conference
Directory
Directory
Submit a listing
Close
Menu
Business news
Cocoa & chocolate
Ingredients
New products
Packaging
Processing
Regulatory
Sustainability
Aisling McGhee
news
Scottish bakery firm McGhee’s enters into the spooky season’s spirit
posted 16 October, 2025
Filter posts
Reset all
Confectionery Production
